Kung Pao Chicken Recipe | Better Than Take Out Chicken

Why You'll Love This Irresistible Chicken

• Quick. Ready in just 30 minutes from start to finish.
• Effortless. Minimal preparation for a no-fuss cooking experience.
• Incredibly Tasty. The spicy, savory sauce combined with the tender juiciness of the chicken is a match made in heaven.

With the magic of simple ingredients, you'll achieve that desirable balance of heat and flavor, making it a perfect option for any night of the week.

Kung Pao Chicken is a delightful blend of spicy, savory, tangy, and slightly sweet flavors. The heat from the chilies, the umami from the soy and hoisin sauces, the tang from the vinegar, and the sweetness from the sugar create a complex and balanced dish.

The addition of aromatic garlic and ginger, crunchy peanuts, and fresh vegetables adds depth and texture, making each bite a flavorful experience. This dish is perfect for those who enjoy bold flavors and a mix of textures in their meals.

Both General Tso's Chicken and Kung Pao Chicken are popular Chinese dishes known for their bold flavors, but they have distinct differences in taste, ingredients, and preparation. Here's a comparison:

General Tso's Chicken

• Sweet and Spicy- General Tso's Chicken is known for its sweet, tangy, and mildly spicy sauce. The sweetness is typically more pronounced compared to Kung Pao Chicken.
• Rich and Savory- The sauce is thick and rich, often made with soy sauce, vinegar, sugar, and sometimes ketchup or hoisin sauce.
• Less Heat- While it has a hint of spiciness, it's generally less spicy than Kung Pao Chicken.

Kung Pao Chicken

• Spicy and Savory- Kung Pao Chicken features a more pronounced spiciness from dried red chilies. The sauce is savory with a balance of tangy and slightly sweet flavors.
• Complex and Nutty- The addition of peanuts gives it a nutty flavor, and the sauce typically includes soy sauce, rice vinegar, hoisin sauce, and sugar.
• Aromatic- Garlic and ginger add aromatic notes to the dish, enhancing its complexity.

Ingredients You'll Need

Chicken

• Chicken Breast- Boneless, skinless, cut into bite-sized pieces.
• Soy Sauce- Adds umami and saltiness.
• Cornstarch- Helps to tenderize the chicken and thicken the sauce.

Sauce

• Soy Sauce- The base of the sauce, providing a savory depth.
• Rice Vinegar- Adds tanginess.
• Hoisin Sauce- Adds sweetness and richness.
• Sugar- Balances the heat and acidity.
• Chicken Broth- Adds flavor and thins the sauce.
• Cornstarch- Thickens the sauce.

Stir-Fry

• Vegetable Oil- For cooking.
• Dried Red Chilies- Adds heat.
• Garlic- Minced, adds aromatic depth.
• Ginger- Minced, adds warmth and spice.
• Bell Peppers- Sliced, adds color and sweetness.
• Green Onions- Sliced, adds freshness.
• Peanuts- Adds a crunchy texture.

1. Marinate the Chicken. In a bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well and set aside to marinate for 10 minutes.
2. Prepare the Sauce. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth, and cornstarch until smooth. Set aside.
3. Stir-Fry the Chicken. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Cook the Vegetables. In the same skillet, add more oil if needed. Add the dried red chilies, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant. Add the bell peppers and green onions, and stir-fry for another 2-3 minutes.
5. Combine and Cook. Return the chicken to the skillet and pour in the prepared sauce. Stir well to coat everything evenly. Add the peanuts and cook for another 2-3 minutes until the sauce thickens and everything is heated through.
6. Serve. Serve your Kung Pao Chicken hot over a bed of steamed rice.

Tips And Tricks

Making delicious Kung Pao Chicken involves more than just the right ingredients; it’s about technique and a few kitchen tricks to ensure it turns out flavorful and satisfying. Here’s a comprehensive guide to perfecting it:

• Marinate Properly. Allow the chicken to marinate for at least 10 minutes to ensure it absorbs the flavors and remains tender.
• Control the Heat. Adjust the number of dried red chilies to your heat preference. Removing the seeds can reduce spiciness.
• High Heat Cooking. Stir-frying over high heat ensures the chicken and vegetables cook quickly and remain crisp.

Variations

Kung Pao Chicken is a versatile dish that can be adapted to suit a variety of tastes and dietary needs. Here are some creative variations:

• Vegetarian- Substitute chicken with tofu or a mix of vegetables like zucchini, mushrooms, and snap peas.
• Low Carb- Serve over cauliflower rice instead of steamed rice.
• Extra Spicy- Add more dried chilies or a dash of chili oil for an extra kick.

Kung Pao Chicken pairs wonderfully with various sides and accompaniments. Here are some great options:

• Steamed Rice- The classic pairing that soaks up the delicious sauce.
• Fried Rice- Adds extra flavor and texture.
• Vegetable Stir-Fry- Complement the dish with more fresh, crunchy vegetables.

How Long Does It Last?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through before serving.

Can You Freeze It?

Yes, Kung Pao Chicken can be frozen. Allow it to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Reheat from frozen in a pan over medium heat until hot.

More Asian-Inspired Dishes

• Chicken Teriyaki
• Bourbon Chicken
• Thai Cashew Chicken
• Potstickers
• Keto Sushi

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